My Gluten Free Weekly Meal Plan

Phew, the weather is warm today. Summer is definitely on it's way. Inspired by today's weather, my meal plan is Mediterranean themed!

Friday's plan is especially warm weather-inspired, because we're having a bit of a dinner party and I'm planning a table full of Mediterranean tapas / mezze / antipasto dishes.

So if you want to see what I'm serving up, read on!


If you'd like to learn how you can build your own meal plans and save time and money, check out my post on How and Why I Meal Plan.

Greek Baked Feta Cheese

Week of: April 18 – April 24
Breakfasts: GF, Vegan Sundried Tomato Chickpea Bread, GF Herb Rolls, Syrian Yogurt
Day:	Dinners
Saturday	Out at a wedding
Sunday	Dinner with the in-laws
Monday	15 Minute Fish Soup
Tuesday	Insalata Mista (Italian mixed salad. I make this with a bunch of mixed greens, a can of ocean-wise tuna, some organic corn, tomatoes, and olives, and drizzle with olive oil and balsamic vinegar)
Wednesday	Tuscan soup (easy one pot dinner. Recipe to come)
Thursday	Leftovers
Friday	We’re having a dinner party! I’m thinking of doing a Mediterranean tapas theme and serving: * Greece-Inspired Baked Feta * Italian Pickled Eggplant (recipe to come) * Olive Tapenade * A DIY salad Bar (with things like beets, cashews, hemp seed, flax seed, and Marinated Chickpea Salad ) * Fasolia mi Horta (a Greek dish we discovered last month in Sparta) * Easy Flatbread from my book Living with Oral Allergy Syndrome * GF, Vegan Sundried Tomato Chickpea Bread * Gluten Free Apple Dumplings for dessert
Snacks & Lunches: Paleo Japanese Salad, Red Lentil & Quinoa burgers, Brown Rice and Lentil Crackers
What’s Cookin’ Sunday: Pickled Eggplant

Gluten Free Vegan Sundried Tomato Chickpea Bread with Sweet Pea Spread

What are you cooking this week?



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